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Old 03-02-2012, 02:04 AM   #11
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Default Sorachi Ace Clone

Here is the recipe from Dec 2011 BYO.

Batch Size:5.00 gal
Boil Size: 6.95 gal
Boil Time: 60 min
Efficiency: 72.00
IBU's: 37.2 IBUs
Est. SRM: 2.3 SRM
total hops: 225.00 g
grain wight: 12 lbs
Pre-boil grav: 1.056 SG
Est. OG: 1.068 SG
Est. FG: 1.011 SG
Est. ABV: 7.4 %
Equipment: My Brewing Gray
Style: 16C Saison

Ingredients
Amt Name Type # %/IBU
11 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 91.7 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 2 8.3 %
14.00 g Sorachi Ace [12.00 %] - Boil 60.0 min Hop 3 24.6 IBUs
14.00 g Sorachi Ace [12.00 %] - Boil 30.0 min Hop 4 12.6 IBUs
140.00 g Sorachi Ace [12.00 %] - Boil 0.0 min Hop 5 0.0 IBUs

use either yeast

1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 6 -
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 7 -
57.00 g Sorachi Ace [12.00 %] - Dry Hop 6.0 Days Hop 8 0.0 IBUs

Mash
Mash Steps

122.0 F 10 min
146.0 F 60 min
152.0 F 15 min
Mashout 168.0 F

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Old 03-02-2012, 07:43 AM   #12
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Thanks... Will try this next weekend!

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Old 03-06-2012, 03:52 AM   #13
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I ended up brewing the recipe from BYOweigh an additional 4 oz of crystal 20. I kegged it two days ago after dry hopping for two weeks. I did not go with the step mash. Rather, I mashed at 151F for 60 minutes.

It's still too young to form a real opinion, and I'll report back once I get my hands on the Brooklyn version. For now, the sorachi ace are really pronounced and (obviously) come through in both flavor and aroma. Body is pretty thin, and there's limited carbonation. I like the combo of the hops with 1214; lemon pepper comes to mind. I'll let it be for a week or two before trying it again.

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Old 04-20-2012, 07:08 PM   #14
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Holy Crap! Is that really like 8oz of Sorachi Ace in a 5 gal batch?!

I am planning on doing 10 gal batch of Saison this weekend with Sorachi Ace but I only have 2 oz!

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Old 04-20-2012, 11:37 PM   #15
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I just checked the recipe again. That's right 5 oz at end of boil and 2 oz dry hop. With a total hops of 8 oz for a 5 gallon batch.
I listed the hop schedule again this time with the oz listed.

.5 oz (14.00 g) Sorachi Ace [12.00 %] - Boil 60.0 min Hop 3 24.6 IBUs
.5 oz (14.00 g) Sorachi Ace [12.00 %] - Boil 30.0 min Hop 4 12.6 IBUs
5 oz (140.00 g) Sorachi Ace [12.00 %] - Boil 0.0 min Hop 5 0.0 IBUs

2 oz (57.00 g) Sorachi Ace [12.00 %] - Dry Hop 6.0 Days Hop 8 0.0 IBUs

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Old 05-23-2012, 01:25 PM   #16
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How did this recipe turn out? Was thinking about trying it, but moving the 30 min addition to 10 min and doing a 15 min whirlpool at flameout. Did anyone try using the champagne yeast in the secondary or when priming?

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Old 06-14-2012, 03:57 AM   #17
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how was it?! Thanks for posting the recipe.

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Old 06-16-2012, 02:45 PM   #18
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Brewing this on Monday with the changes I mentioned in my previous post. May throw a small amount of French oak in there too

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Old 08-01-2012, 01:12 AM   #19
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Tried this for my 1st all grain:

13.2# Pilsen 2-Row - Bel.

.5oz Sorachi Ace FWH
.5oz Sorachi Ace 30 min.
5oz Sorachi Ace Flame Out

Mash: Single infusion, 148-149F, 60 min.

Pitched 2 vials of WLP500 at 72 - 74F

I added 20% to the grain bill, skipped the 1lb. cane sugar, and aimed for a 150F mash. Missed the mark, tried to add a gallon of 200F water, no change in temp. Closed the cooler, walked away for 60 min. Temp of 148 - 149F maintained.

Collected unknown amount of wort. Added a gal of water (it splashed a bit, hope that doesn't oxidize anything) to be on the safe side.

Post boil, collected 4.5 - 5 gal of wort, my guess.

Wort SG 1.042
Post boil: 1.050

Beersmith basically says I missed all my marks. Color, OG, everything. Then again, there is no no sparge" option in BS.
I misunderstood the process as well, I should have used more water in the mash to reach a 5 gal. batch.

8 hours in - Ambient temp 68 - 70F - No sign of fermentation in airlock. Anemic film of tiny bubbles on the top. That has to mean something's going on, it'd just be still and brown without any film at all if it was a dud right?

16 hours in - Ambient 68 - 70F - Still nothing to feel good about. Called brew shop, asked if I could aerate and maybe add some yeast nutirent. As expected, they told me to hold off and sit tight. 5 min. go by, and the air lock bubbles. Bless their little yeasty hearts. I put the carboy in a bin with water, and added 4 ice packs. Temp. of surrounding water in the 66F range or lower. By morning it should warm up. Trying to cool the carboy glass ahead of time, before the yeast really get going. Even though estery floral funky is the style, all my partial/extract beers have been hot fermentations in the 70's and they'll all been too estery. I'm sure WLP500 is going to be estery floral funky in the 64 - 70+F range.

8/1 - Every second a bubble, not churnin', just crusin'. The Krausen got more chunky and raised a bit throughout the day. Water around the carboy is 63F. Put in less ice packs, want it to rise a bit. I'm assuming inside the carboy it's 65-70F. Want to make sure I get my funk though. Smells like heaven.

8/6 - Fermentation was mellow, still burping the gas lock today. Clarifying a bit more everyday. Allowed the temp to rise to 70F ambient around 8/2.

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Old 08-02-2012, 03:08 PM   #20
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I just kegged this beer from the recipe I posted above. I over shot by a couple points most likely due to increased boil off rate. Ended up with a 7.6 ABV beer. The pilsner malt and Sorachi hops really make a brilliant yellow beer. Sunshine in a glass. I used the Belgian Abbey yeast. End result?

Super dry farmhouse beer with a ton of esters, that mixed with the hops give the beer a taste like its been aged in an oak barrel. Hoping a little age with tone down the oakiness and bring out the malt and hop flavor more

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